Flaked smoked salmon on an open-faced sandwich with crunchy veggies, cream cheese, and hearty pumpernickel bread.
Chive Cream Cheese:
For the cream cheese spread, mince chives and stir into softened cream cheese. Season with a small pinch of salt and pepper.
Prep your toppings by slicing onions and radishes.
For eggs, add a drizzle of oil to a skillet over medium heat. Once the oil is shimmering and hot, crack in eggs and let cook for a minute until whites start to set. For sunny side up, cover the eggs with a lid and let steam for about 60 seconds until whites are just set and yolks are still runny. You could also just flip the eggs and cook them over-easy.
To make sandwiches, toast bread and spread on some cream cheese spread. Top with crunchy veggies, smoked salmon (I like about 2 ounces per piece of bread), and an egg. Drizzle with some olive oil and sprinkle the sandwiches with red pepper flakes and coarse salt. Dig in!